chiles - RVing with Rex

10 Amazing Places to RV in July 2023

If you’re dreaming of where to travel to experience it all, here are my picks for the best places to RV in July

Life is either a daring adventure or nothing.

—Helen Keller

Throughout her life as an author and social reformer, Helen Keller motivated people around the world to overcome obstacles even in the most difficult circumstances. Despite losing both her sight and hearing when she was just 19 months old, she went on to become a prolific writer, lecturer, and disability rights advocate, helping found the American Civil Liberties Union and authoring hundreds of essays. Keller wrote these words of encouragement in her 1940 book Let Us Have Faith, calling upon us to take chances in life and trust in the path of discovery.

Glacial Skyway, Icefields Parkway, Alberta *© Rex Vogel, all rights reserved*

Welcome to July! While the sun and warmth may be reason enough to celebrate, there’s even more cause for jubilation in America’s neighbor to the north. Today is Canada Day, a holiday marking the Great White North’s independence from Britain. On July 1, 1867, a Dominion was formed through the British North America Act as approved by the British Parliament. It consisted of territories then called Upper and Lower Canada and of New Brunswick and Nova Scotia. The act divided Canada into the provinces of Ontario and Quebec and it included provisions for other colonies and territories to join in the future which made possible the growth of Canada into its present form. The act served as Canada’s constitution until 1982.

By terms of the Canada Act of 1982, the British North America Act was repatriated from the British to the Canadian Parliament and Canada became a fully independent country. At the same time, the name of the national holiday was changed to Canada Day. It is celebrated with parades, displays of the flag, the singing of the national anthem, O Canada, and fireworks. When July 1 falls on a Sunday, the holiday is observed on the following day.

July 1 is now commemorated annually nationwide from Halifax to Vancouver and everywhere in between. In honor of this historic occasion, today’s roundup touches on a variety of cultural histories in Canada and the United States.

Planning an RV trip for a different time of year? Check out my monthly travel recommendations for the best places to travel in May and June. Also check out my recommendations from July 2022 and August 2022.

Writing-on-Stone Provincial Park *© Rex Vogel, all rights reserved*

1. Writing-on-Stone Provincial Park, Alberta

Travel to southern Alberta and you’ll uncover unique landscapes like badlands and hoodoos around lush green river valleys and literal writings on the stone around you. Writing-on-Stone Provincial Park offers the natural scenery of the Milk River and the badlands but also significant cultural history.

The Visitor Centre trail is about 0.3 mile with great hoodoo views and information on upcoming events or tours. The park offers guided experiences throughout summer but you can visit for a hike or picnic any time of year. The Milk River is also a wonderful spot for a paddle.

Mount Rushmore National Memorial *© Rex Vogel, all rights reserved*

2. American History, Alive in Stone

The Mount Rushmore National Memorial is a sculpture carved into the granite face of Mount Rushmore near Keystone. Sculpted by Danish-American Gutzon Borglum and his son, Lincoln Borglum, Mount Rushmore features 60-foot sculptures of the heads of four United States presidents: George Washington, Thomas Jefferson, Theodore Roosevelt, and Abraham Lincoln. The entire memorial covers 1,278.45 acres and is 5,725 feet above sea level.

South Dakota historian Doane Robinson is credited with conceiving the idea of carving the likenesses of famous people into the Black Hills region of South Dakota in order to promote tourism in the region. Robinson’s initial idea was to sculpt the Needles; however, Gutzon Borglum rejected the Needles site because of the poor quality of the granite and strong opposition from environmentalists and Native American groups.

They settled on the Mount Rushmore location which also has the advantage of facing southeast for maximum sun exposure. Robinson wanted it to feature western heroes like Lewis and Clark, Red Cloud, and Buffalo Bill Cody but Borglum decided the sculpture should have a more national focus and chose the four presidents whose likenesses would be carved into the mountain.

After securing federal funding construction on the memorial began in 1927 and the presidents’ faces were completed between 1934 and 1939. Upon Gutzon Borglum’s death in March 1941 his son Lincoln Borglum took over construction. Although the initial concept called for each president to be depicted from head to waist, lack of funding forced construction to end in late October 1941.

The National Park Service (NPS) took control of the memorial in 1933 while it was still under construction and has managed the memorial to the present day. It attracts nearly three million people annually.

>> Get more tips for visiting Mount Rushmore National Memorial

Jasper National Park *© Rex Vogel, all rights reserved*

3. Best of the Rockies

When it comes to the Canadian Rockies, Jasper National Park has it all. From the soaring limestone walls of Maligne Canyon to the breathtaking views of Athabasca Falls and crystal clear Pyramid Lake, Jasper National Park is filled with sensational activities for the hiker, kayaker, and all-around outdoors enjoyer could ever want.

Located at the foot of Pyramid Mountain, Pyramid Lake is one of the most picturesque places to see in Jasper. This kidney-shaped lake is the perfect spot to relax on the beach or picnic at the log frame pavilion.

Icefields Parkway *© Rex Vogel, all rights reserved*

Named in honor of a British nurse who saved the lives of many soldiers during the First World War, Mount Edith Cavell is one of the most recognizable mountaintops in Jasper National Park. Here, you can hike along different trails that lead you to some fantastic panoramic views.

If scenic road trips are your thing, you’re definitely going to want to drive the Icefields Parkway. Named after the Columbia Icefield and the glaciers that reside there, this enchanting stretch of highway passes through Banff National Park and Jasper National Park, and is one of the most remarkable routes in Canada.

So tour the world’s most accessible glacier, get front row seats to a diverse range of wildlife including elk, bears, and bighorn sheep and dive into massive mountain peaks, vast valleys, and forests filled with extraordinary evergreens.

Cumberland Island National Seashore *© Rex Vogel, all rights reserved*

4. Where nature and history meet

If you should know one thing about Cumberland Island, know this: The southernmost barrier island in Georgia with its 18 miles of unspoiled beach and acres of breathtaking natural beauty is more than sand and sea.

People obviously appreciate Cumberland for the peace and quiet, the recreation, the beaches, the camping, and whatnot. But they might not know—unless they’ve either done some reading or taken a ranger-led tour—that there’s history here. This place has been an integral part of practically every era in American history—and pre-American history.

Dungeness ruins, Cumberland Island National Seashore *© Rex Vogel, all rights reserved*

Visitors can walk the ruins of the Dungeness mansion and tour the 22,000-square-foot Plum Orchard Mansion, two early 20th-century Carnegie family estates.

Cumberland Island is accessible by ferry only. Reservations for the 45-minute ferry ride are recommended. Board the ferry to Cumberland Island in St. Marys, a historic small town located on the Georgia coast approximately midway between Jacksonville, Florida and Brunswick, Georgia.

>> Get more tips for visiting Cumberland Island National Seashore

Badlands National Park *© Rex Vogel, all rights reserved*

5. Badlands Astronomy Festival

South Dakota is home to Badlands National Park which boasts exciting fossil beds and unique geologic formations. In 2023, the Badlands National Park’s annual Astronomy Festival which is held in partnership with the NASA South Dakota Space Grant Consortium will take place from July 14 through July 16.

Per the National Park Service, “Novices and experts alike will enjoy the spectacular dark night skies of Badlands National Park at public star parties each evening. During the afternoon each day, a variety of family-friendly activities will provide opportunities for visitors to learn about the night sky, the sun, and space exploration.”

Astronomers (and their telescopes) from the Black Hills Astronomical Society, Badlands National Park, Dark Ranger Telescope Tours, and the University of Utah will be on hand throughout the festival to lead guests in for day and night observations.

This free event is made possible through funding and support from the Badlands Natural History Association, NASA South Dakota Space Grant Consortium, Dark Ranger Telescope Tours, Black Hills Astronomical Society, The Journey Museum and Learning Center, International Dark Sky Association, University of Utah, Badlands National Park Conservancy, Minuteman Missile National Historic Site, and Badlands National Park.

>> Get more tips for visiting Badlands National Park

Ocmulgee Mounds National Historic Park *© Rex Vogel, all rights reserved*

6. Ocmulgee Mounds

It’s been more than two years since West Virginia’s New River Gorge became America’s most recent national park and since then outdoor recreation has continued to soar in popularity. NPS manages more than 400 sites across the United States but less than 20 percent (63) are national parks with the scale and amenities that can support heavy visitation. Currently, 20 states do not have a national park.

There are many benefits to having a national park. They can be a boon for regional tourism and bring federal resources for conserving land that may be vulnerable to development or invasive species.

So where could the next national park be? The U.S. is full of worthy candidates. But national parks are created through congressional legislation and there are many considerations including available infrastructure such as roads and restrooms. Community advocacy can help fuel the effort. With strong local and federal support, Ocmulgee Mounds National Historic Park stands a good chance of becoming America’s 64^th national park.

The verdant human-made knolls here are a vivid window into more than 17,000 years of Indigenous habitation. The ancestral homeland of the Muscogee (Creek) Nation, Ocmulgee Mounds National Historical Park is a leading contender for the next national park slot thanks to a robust community initiative and bipartisan support in Congress. “We know that our ancestors are buried in this land and national park status would establish protections,” says Tracie Reevis, director of advocacy for the Ocmulgee National Park & Preserve Initiative.

Carlsbad Caverns National Park *© Rex Vogel, all rights reserved*

7. Exploring Carlsbad Caverns

If you’re a fan of geology or just want to see something incredibly unique, it’s hard to top Carlsbad Caverns. The main attraction of this area is the caverns themselves and there are tons of guided tours available. Tour guides point out particularly interesting features, teach you about \the formation and history of the area, and help you stay safe as you explore these naturally formed caves.

The visitor center is also quite impressive. If you’re a fan of documentaries, you’ll love the 16-minute Hidden World video presentation that they play every 30 minutes. This will give you additional information about the caverns so you can more fully enjoy your experience once you’re in them. The center also has exhibits about the native plant and animal species as well as hands-on learning experiences about the geology and history of the area. And of course, don’t forget to stop by the gift shop and buy some fun souvenirs.

>> Get more tips for visiting Carlsbad Caverns National Park

Black’s BBQ, Lockhart *© Rex Vogel, all rights reserved*

8. Travel to Texas for beef brisket

Travel to Texas and you’ll quickly learn something important about the locals: they know their barbecued meats. So when they line up for four or more hours to get some, it has to be special. That’s the situation at Austin’s Franklin Barbecue six days a week. Through the Franklin’s menu includes pulled pork, ribs, sausage, and more, the main attraction is its smoked beef brisket.

The team here keeps it simple rubbing the meat with a mix of salt and black pepper then cooking it low and slow in oakwood smoke until it’s fall-apart tender and encased in a thin, salty crust. It’s a juicy, smoky Texas classic, judged best-in-class by Texans themselves.

Texas BBQ *© Rex Vogel, all rights reserved*

You could drive to Lockhart, the state-legislated Barbecue Capital of Texas and be back in the time it takes to get into Franklin’s. But the queue is good fun; you can have a beer and meet some friendly Texans while you wait—and damn, that brisket is good.

Franklin Barbecue can now be shipped to your home anywhere in the United States. Get the best brisket in the known universe without standing in line.

Learn to smoke meat like a pro! Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue including his famous brisket and more mouth-watering smoked meat.

>> Get more tips on the best of Texas BBQ

Meaher State Park *© Rex Vogel, all rights reserved*

9. Delta Boardwalk at Meaher State Park

The construction is complete on the Gateway to the Delta Boardwalk at Meaher State Park. The park is part of the Alabama Birding Trails Coastal Trail Series making the boardwalk a great place to bird watch.

The Coastal Birding Trail features six birding loops in Baldwin and Mobile counties totaling over 200 miles. Each loop covers different ecological regions representative of the northern Gulf Coast and enables birders to experience different bird species within each region.

Stop number 26 on the Coastal Alabama Birding Trail, Meaher State Park’s 1,327-acres are situated in the wetlands of north Mobile Bay and is a multi-use scenic park with picnic areas, 61 RV camping sites, 10 improved tent sites all with full hook-ups and a shower house with laundry facilities for overnight visitors. A boat ramp and fishing pier will appeal to every fisherman.

Stop at the gate house to pay a nominal $3 entrance fee and then drive to the shell road which runs a quarter mile to the aforementioned boardwalk. Park here (there is a chain across the shell road at this point) and walk on toward the boardwalk that extends out into Mobile Bay.

In winter, watch for Swamp and White-throated Sparrows as you approach the boardwalk. Herons, egrets, and gulls can be seen from the boardwalk and Least Bittern (summer) and Clapper Rail. In winter, American White Pelicans find this a favorite spot as do large rafts of waterfowl.

In summer, this is a great place for terns including Gull-billed Tern. In addition, Least Terns often gather on the railings of the boardwalk offering excellent views. On the south side of the island looking west into the bay there are often White Ibis. Yellow-crowned Night-Heron can be frequently seen near the entrance eating crabs.

>> Get more tips for visiting Meaher State Park

Chile peppers *© Rex Vogel, all rights reserved*

10. New Mexico considers roasted chile as official state aroma

The sweet smell of green chile roasting on an open flame permeates New Mexico every fall wafting from roadside stands and grocery store parking lots and inducing mouth-watering visions of culinary wonders.

Now one state lawmaker says it’s time for everyone to wake up and smell the chile.

Sen. Bill Soules’ visit with fifth grade students in his southern district sparked a conversation about the savory hot peppers and the potential for New Mexico to become the first state in the nation to proudly have an official state aroma, a proposal now being considered by lawmakers.

“It’s very unique to our state,” the Las Cruces Democrat said of roasting chile. “I have tried to think of any other state that has a smell or aroma that is that distinctive statewide, and I can’t think of any.”

For New Mexico, chile is more than a key ingredient for every meal. It’s life. It’s at the center of the official state question—Red or green?—and is one of the state’s official vegetables.

New Mexico produced more than 60 percent of the U.S. chile pepper crop in 2021 and is home to Hatch, an agricultural village known as the Chile Capital of the World for the unique red and green peppers it has turned out for generations. The famous crop also is used in powders, sauces, and salsas that are shipped worldwide.

>> Learn more about New Mexico’s famed chiles

Worth Pondering…

If I had my way, I’d remove January from the calendar altogether and have an extra July instead.

—Roald Dahl

Uncover Your Different in The City Different

Santa Fe is known as the City Different and within one visit you will know why

Santa Fe, New Mexico is a city unlike any other truly living up to its tagline, The City Different. With legendary history and culture around every corner, an art scene that spans from traditional to contemporary, award-winning cuisine that’s as eclectic as it is sumptuous, and countless experiences to encounter you’re sure to uncover something different about yourself when you visit.

Plaza of Santa Fe *© Rex Vogel, all rights reserved*

Established back in 1607, Santa Fe first became a capital three years later making it both the oldest capital city in the country and the oldest European settlement west of the Mississippi. It also served as the capital of the Spanish Kingdom of New Mexico, the Mexican province of Nuevo Mejico, and the principal city for the Spanish Empire north of the Rio Grande.

Of course, people had been living on and near the site of the city long before its Western founding—namely, communities of Pueblo Native Americans. Records show villages in the area dating back to the 11th century.

Palace of the Governors *© Rex Vogel, all rights reserved*

Experience it: Remarkably, buildings from the start of the Spanish era still stand. The Palace of the Governors has stood since the early 1600s—today, this historic adobe structure serves as New Mexico’s history museum detailing the intervening 400-some years of life in the state. There’s a wonderful (daily) Native American market here where you can buy jewelry and tokens straight from the artists.

Santa Fe *© Rex Vogel, all rights reserved*

The San Miguel Chapel, aka the oldest church in the country or just “the oldest church” also dates back to the early 1600s. Yes, it’s still standing—and conducting services twice a day (once in Latin).

Related article: Wake Up In New Mexico

As in the 1600s, so today: A significant part of Santa Fe’s culture is connected to the 23 Native American Tribes, Nations, and Pueblos who reside in New Mexico. Since each tribe comprises its sovereign nation, the rules, language, and culture change depending on who you’re visiting. Eight of the state’s 19 Native American Pueblos are located north of Santa Fe. Today, you can visit many of them—and you should.

Experience it: Numerous Indigenous celebrations are held throughout the year with three notables in January alone: King’s Day Celebration, St. Ildefonso Feast Day, and St. Paul’s Feast Day. Public events ramp back up in July and August with the anniversary of the 1680 Pueblo Revolt and Santa Clara Feast Day (August 12, 2022).

The Pueblo Revolt of 1680 was a revolution against Spanish religious, economic, and political institutions imposed upon the Pueblos. It is the only successful Native uprising against a colonizing power in North America.

La Fonda *© Rex Vogel, all rights reserved*

La Fonda Hotel doesn’t just occupy the oldest hotel site in Santa Fe—it occupies the oldest hotel site in the country. Records date way, way back to 1607, right around when the city was founded. The digs inside are a bit more modern, however—their much venerated La Plazuela restaurant serves tasty, tasty, tasty modern Southwestern cuisine surrounded by skylights and the hammered tin of a 1920s-era patio. For some amazing margaritas try the adjacent La Fiesta Lounge (it happens to be a favored stop on the Margarita Trail).

La Plazuela restaurant at La Fonda *© Rex Vogel, all rights reserved*

Thanks to its old roots, La Fonda (Spanish for “the inn”) is the only hotel on the historic Santa Fe Plaza making it an excellent launching pad for exploring the heart of the city’s downtown buzz. Here’s what you’ll find nearby.

Related article: 4 Things to Know Before Visiting New Mexico

Cathedral Basilica of St. Francis *© Rex Vogel, all rights reserved*

The Cathedral Basilica of St. Francis of Assisi, a Victorian-era cathedral built by Archbishop Lamy and featured in Willa Cather’s Death Comes for the Archbishop (yes, that Archbishop). If it looks incomplete, that’s because it is—the project ran out of money and the two towers were never finished.

The Palace of the Governors, once a fortress where Governor Lew Wallace wrote the classic Ben Hur is now a 400-year-old museum where members of the local Pueblo communities display handcrafted jewelry under its block-long portal.

Museum of Contemporary Native Arts *© Rex Vogel, all rights reserved*

Between the plaza and the cathedral is the IAIA Museum of Contemporary Native Arts, a culture-spanning collection of the new art of and by North America’s indigenous peoples and the only one of its kind in existence. It all started with a student honors program and now it’s the largest collection of contemporary Native American art in the world.

Loretto Chapel *© Rex Vogel, all rights reserved*

Considering just how many people work in the creative sector in Santa Fe, it’s no surprise that some of them are well-known faces. Perhaps the most famous of the local artist contingent was Georgia O’Keeffe, a 20th-century painter known for her vibrant depictions of flowers. Game of Thrones writer George R.R. Martin currently resides in Santa Fe and other notable past residents have included D.H. Lawrence and Willa Cather.

Visitors are drawn to Loretto Chapel to see the spiral staircase that leads to the choir loft. The staircase—with two 360-degree turns, no visible means of support, and without the benefit of nails—has been called the Miraculous Staircase.

Experience it: It would only be fitting to see O’Keeffe’s work in the place that inspired it. The Georgia O’Keeffe Museum, located downtown, features not only her paintings but exhibits on her creative process as well. You can also venture north to Ghost Ranch, one of O’Keeffe’s first homes.

Get the full picture of the city’s cultural diversity with a visit to Museum Hill. These are four cultural experiences in one: Start with the retablos and Santos at the Museum of Spanish Colonial Art (the only museum of its kind in the country), and move on to the Kachina carvings and pottery at the Museum of Indian Arts and Culture, note the colors and textiles at the Museum of International Folk Art, and wrap it all up with a wander around the Wheelright Museum of the American Indian, home to some of the best Native American art in the state.

If you have time to spare, head to the Santa Fe Botanical Garden on Museum Hill. It’s a little oasis full of colorful gardens and orchards, native plants, and notes of Southwestern architecture that bring it all together.

For 400+ years, Santa Fe has improved with age. America’s oldest capital city experienced waves of migrations along the three trails that led here—and more recently via the rails, Route 66, and the Interstate. Artists, chefs, wellness experts, and other creative dreamers all bring their culture, talents, and experience with them when they meet Santa Fe’s unique blend of Anglo, Spanish, and Native Cultures against a backdrop of the Sangre de Cristo Mountains’ majesty and the spectacular sunsets over the Jemez range—nothing short of magic transpires.

The early Native American inhabitants called it Dancing Ground of the Sun while the founding frontiersman at the turn of the 20th century referred to it as The City Different. These still hold today as you’ll see for yourself.

New Mexico Museum of Art *© Rex Vogel, all rights reserved*

Wander the halls of the New Mexico Museum of Art, Georgia O’Keeffe Museum, and Museum of Contemporary Native Arts, or check out the more than 250 galleries concentrated on Canyon Road, downtown Lincoln Avenue, and Railyard District.

Whether you’re hitting up a local-favorite diner for traditional New Mexican cuisine or looking for one of the city’s many imaginative twists on the original, New Mexican food is hard to beat. The keystone ingredient is chile—green is usually spicier than red but if you’re not sure which one to order, you can always say “Christmas!” and try both. (Tip: Try both and decide for yourself)

Related article: Top 9 Things to See and Do in Santa Fe

Experience it: Eat everything you can in Santa Fe. Try a breakfast burrito smothered with green chile at Tia Sophia’s then head over to Tortilla Flats— next to Meow Wolf—for their red chile pork ribs. If you aren’t busting at the seams with New Mexican food by this point, go for the sopapillas at La Choza.

If you hit your chile quota (apparently some people have one) try Jambo for some great jerk chicken or Cowgirl BBQ for their ribs sans chile. To get the best deals at tons of different restaurants around town, consider planning a trip during Santa Fe Restaurant Week (late February) when restaurants offer special prix fixe menus.

Worth Pondering…

I’m in love with Santa Fe;

Like it better every day;

But I wonder, every minute

How the folks who aren’t in it

Ever stand it, anyway.

Not to be in Santa Fe.

—Mae Peregine, 1915

The New Mexico Green Chile Peppers Guide

Introducing the New Mexico green chile peppers

Long, hot sunny days and cool nights, Rio Grande waters, and a high desert altitude make for perfect New Mexico chile peppers. Red or green, a robust Big Jim or sweeter Sandia, chiles are the stuff of family life and tradition in New Mexico.

Hatch chile peppers © *Rex Vogel, all rights reserved*

In the broad floodplain along the Rio Grande north and south of Las Cruces, lush green plants droop with heavy loads of chiles—thick-walled varieties for harvesting green and roasting and thinner Sandia types that’ll ripen to rubies and be dried for ristras, chile powder, and just plain decoration.

Salsas, chorizos, burritos, and enchiladas are great with green chiles. But have you tried burgers, wine, margaritas, stews, and pizza oozing with genuine green or red Hatch chiles? If not, read on for a gastronomical and cultural journey of the green and fiery kind.

The Hatch Chile Story

The term “Hatch Chile” or “Hatch Green Chile” actually refers to chile peppers grown in the Hatch Valley of Southern New Mexico, known as the Chile Capital of the World.

Mesilla Valley © *Rex Vogel, all rights reserved*

Several different chile pepper varieties are grown in Hatch and in the nearby Mesilla Valley ranging from mild flavor to extra-extra-hot flavor. Growing conditions for Hatch chiles and Mesilla Valley chiles are nearly identical and the resulting quality and flavor of both are indistinguishable from each other. The stars are all aligned here for the best chile-growing with the alkaline soil, water for irrigation, warm days, and cool nights the chiles need.

All flavors of Hatch green chile peppers as well as Mesilla Valley green chile peppers are available during the chile harvest season (July to October).

Related Article: The Fiery Appeal of Hot Chile Peppers

The genetic base for the Hatch green chiles and Mesilla Valley green chiles (in fact all New Mexican chile peppers) can be traced back to the improved chile varieties introduced by New Mexico State University (then New Mexico College of Agriculture and Mechanical Arts) and developed by Dr. Fabián Garcia in the early 1900s.

Ristras © *Rex Vogel, all rights reserved*

Starting in 1894, Fabián Garcia crossed several local pod types to improve them for the region. He sought larger, smoother peppers that were better for canning. Following many years of crossing and growing, he released a variety called New Mexico No. 9 in 1913. Today, chile pepper studies continue at the Chile Pepper Institute in New Mexico, founded by Paul Bosland to study New Mexican peppers and others from around the world.

Unlike other peppers, Hatch chiles come in different seed varieties that cover the full spectrum of heat levels. Typically, the mild to medium-hot varieties are more readily available. Then, there is red vs. green peppers. For those that didn’t know, red peppers are the same, but have simply been left on the plant longer to ripen.

New Mexico green chiles are piquant and crisp becoming sweeter as they age to red chiles. Small and oblong, they grow to an average of 5 to 8 inches with smooth, shiny skins of light green to emerald before ripening to a deep red-brown when dried.

Mild in flavor, these green chiles range from 500 to 3,500 Scoville Heat Units (which extends past 1 million for ghost peppers and such); Big Jims are milder, Sandias are hotter and grown for ripening, Lumbres are hotter still, and the list goes on.

Don’t confuse them with Anaheim or California chile peppers though they may have originated from the same organic strain. New Mexico green chiles have a distinct flavor of their own.

Authentic New Mexico green chiles are grown in southern New Mexico in the Hatch Valley where only six cultivars of this variety of Capsicum annuum are grown. Though some states and even countries are using the name “Hatch Green Chiles,” only those grown in New Mexico are worthy of the name. In the same way, there are several thousands of sparkling wines but only one is Champagne! One Hatch, one chile!

Related Article: The Ultimate Guide to Hatch Chile Peppers

A Bit of History

It is widely believed that cultivated chile peppers were introduced to the United States in 1609 by the Spanish conquistador Captain General Juan de Onate, the founder of Sante Fe. However, there are contentions that chile peppers may have come earlier during the 1582 Antonio Espejo Expedition. What is a fact is that as soon as the Spanish settled in New Mexico, cultivation of green chile peppers expanded and exploded in an exponential rate.

La Posta, Mesilla © *Rex Vogel, all rights reserved*

Chemical Heat

Capsaicin, a chemical found in concentrated amounts in chile peppers can be found in the membranes surrounding the seeds. If you want less heat, then remove the seeds and the membranes.

Chile-infused products © *Rex Vogel, all rights reserved*

Health Benefits

Dried New Mexico green chiles are good sources of iron, niacin, thiamine, and riboflavin. Cholesterol-free and low in calories and sodium, these chiles also contain Vitamins A, B, and C. In fact one medium green pepper is thought to have as much vitamin C as six medium oranges. High-fiber and fat-free, indulge in the greenest of them for high flavor.

Researchers at the University of Vermont have found that eating chili peppers was associated with a 13 percent reduction in overall mortality—people who ate them lived longer. That was primarily due to a reduction in heart disease and stroke.

Plant Facts & Figures

New Mexico chiles grow into compact heights of 20 to 30 inches with indefinite stems. The pods are elongated oblong shapes with blunt points and may be as small as 2 inches to as long as 12 inches. They are usually dark green before ripening into various shades of red. Leaves are medium green, mostly smooth and grow as long as 3 inches and as wide as 2 inches.

Related Article: Chile Peppers 101

Green chile plants mature in about 80 days and grow the entire year. However, harvest time is late summer to early autumn and is a long-standing communal and cultural affair in New Mexico.

The Beauty of Ristras

Come late summer or early fall, green chiles are harvested throughout the Mesilla Valley, particularly the Hatch area where farms, usually family-held for several generations, have their own harvest traditions. From communal roastings with beer and margaritas, burger and steak cookouts with salsas and enchiladas, to the Hatch Chile Festival during the Labor Day weekend, one thing is for sure—ristras are awesome.

Ristras are strings and braids of dried green and red ripened chiles which are usually hung around storefronts, rooftops, and even home porches. Beautifully strung, these decorative garlands are also supposed to bring good luck.

Chile or Chili Confusion

Before you get confused for the whole of New Mexico there is only chile with an “e” when talking about the plant and the pepper. Chili is the delicious dish of ground beef and beans. But go beyond state lines especially in Texas where chili with an “i” refers to both the plant and the dish.

How Hot is Hot?

Talk about heat! The 7 Pot Douglah is an extremely hot pepper (SCOVILLE HEAT UNITS: 923,889 – 1,853,986 SHU) from Trinidad. Its skin is notably dark chocolate brown and somewhat pimpled. It starts off green but matures to a rich brown. It is one of the Hottest Peppers in the World. Aside from the color, it looks very much like other superhot chili peppers, roughly habanero shaped, about two inches long. The hottest 7 Pot Douglas is about 232 times hotter than the hottest jalapeno pepper and more than 5 times a very hot habanero pepper.

Related Article: Light Your Fires on National Chili Day

Hooked on the Heat

My introduction to green chiles came long ago at a variety of restaurants in Santa Fe, Albuquerque, Las Cruces, and Mesilla. My palate sizzled with capsaicin. Endorphins fizzed in my veins like butter. It was the start of a lifelong love affair and chiles have been a constant in my diet ever since. Once you get hooked, you can’t get unhooked. It’s an addiction, but it’s a good one!

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss

Light Your Fires on National Chili Day

Chill out on National Chili Day

It is fitting that we celebrate National Chili Day every year on the fourth Thursday of February since there’s nothing better than enjoying fiery fare during one of winter’s coldest months. On February 24, we celebrate National Chili Day—a moment to pay homage to the legendary dish that brings people together and can tear them apart.

Chile peppers in the Mesilla Valley, New Mexico © *Rex Vogel, all rights reserved*

Chili is the ultimate people-pleaser but it’s also the ultimate cook-off dish. Family recipes are guarded like crown jewels and secret ingredients are never spoken of above a whisper. And the debates about what makes true chili—beans or no beans?—are fierce! But these are all part of what makes chili such an experience. When the chili is being served—perhaps with some chopped onions and shredded cheese on top—everyone comes to the table.

Chile Peppers and La Cruces Craft and Farmers Market, Las Cruces, New Mexico © *Rex Vogel, all rights reserved*

It is widely believed that cultivated chile peppers were introduced to the United States in 1609 by the Spanish conquistador Captain General Juan de Onate, the founder of Sante Fe. However, there are contentions that chile peppers may have come earlier during the 1582 Antonio Espejo Expedition. What is a fact is that as soon as the Spanish settled in Texas and New Mexico and other border states, the cultivation of chile peppers expanded and exploded at an exponential rate.

A point of clarification: In New Mexico, chile is with an “e” when talking about the plant and the pepper. Chili is a delicious dish of ground beef and beans. But go beyond state lines, especially in Texas, chili with an “i” refers to both the plant and the dish.

When it comes to the story of chili, tales, and myths abound. While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to indignantly deny any association with the dish.

Chile peppers in Mesilla Valley, New Mexico © *Rex Vogel, all rights reserved*

Enthusiasts of chili say one possible though far-fetched starting point comes from Sister Mary of Agreda, a Spanish nun in the early 1600s who never left her convent yet had out-of-body experiences in which her spirit was transported across the Atlantic to preach Christianity to the Indians. After one of the return trips, her spirit wrote down the first recipe for chili con carne: chili peppers, venison, onions, and tomatoes.

Another yarn goes that Canary Islanders who made their way to San Antonio as early as 1723, used local peppers and wild onions combined with various meats to create early chili combinations.

Most historians agree that the earliest written description of chili came from J.C. Clopper who lived near Houston. While his description never mentions the word chili this is what he wrote of on his visit to San Antonio in 1828: “When they (poor families of San Antonio) have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat—this is all stewed together.”

Chile peppers at La Cruces Craft and Farmers Market, New Mexico © *Rex Vogel, all rights reserved*

In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o’red, as it was called, were sold by women who were called “chili queens.” A bowl o’red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water.

The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.

La Posta in Mesilla, New Mexico © *Rex Vogel, all rights reserved*

By the 20th-century chili joints had spread across Texas and became familiar all over the west by the roaring ’20s. In fact, by the end of that decade, there was hardly a town that didn’t have a chili parlor which often was no more than a shed or a room with a counter and some stools. It’s been said that chili joints meant the difference between starving and staying alive during the Great Depression since the chili was cheap and crackers were free.

U.S. President Lyndon B. Johnson was a big chili lover. His favorite recipe became known as Pedernales River chili after the location of his Texas ranch. Johnson preferred venison which is leaner to beef. Lady Bird Johnson, the First lady, had the recipe printed on cards to be mailed out because of the many thousands of requests the White House received for it.

“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing,” Johnson is quoted as saying. “One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”

In 1977, chili manufacturers in the state of Texas successfully lobbied the state legislature to have chili proclaimed the official state food of Texas “in recognition of the fact that the only real bowl of red is that prepared by Texans.”

As enthusiasm for chili grew so did the competition. Chili cook-offs started cropping up locally and nationally. It’s believed the first one took place in Texas in the early 1950s although some accounts say it was in Terlingua, Texas in 1967.

Tabasco, a favorite hot pepper sauce © *Rex Vogel, all rights reserved*

National Chili Day

The International Chili Society was spawned about 48 years ago to motivate competition. Today, the society which has 2,000 active members puts on 150 to 200 cook-offs each year mainly in the U.S. but occasionally in Canada and Europe. Chili cooks can win as much as $25,000 for their best rendition of red chili.

National Chili Day activities

1. Cook up your favorite chili

Maybe your go-to recipe is in your head or maybe it’s earmarked in your favorite cookbook. Maybe you need to call your mom and have her give your step-by-step instructions. However, the chili gets on the stove, get it there, and then enjoy a piping hot bowl of the good stuff.

2. Host a chili cook-off

Everyone and we mean everyone, has a chili recipe. So invite everyone over and have a chili throwdown. The competition will be fierce, but so will your appetites.

3. Go on a chili tour

We mean it when we say that everyone has a chili recipe—that includes the chefs at your favorite restaurants. Find out which spots in your town have chili on the menu and do your own version of a progressive dinner to find your favorite. Then next year on National Chili Day, you’ll know where to head.

Chile peppers in Mesilla, New Mexico © *Rex Vogel, all rights reserved*

Most popular chili accompaniments

1: Shredded cheese (31 percent)

2: Crackers (15 percent)

3: Cornbread (15 percent)

4: Sour cream (12 percent)

5: Tortilla chips (9 percent)

6: Diced onions (5 percent)

7: Hot sauce (4 percent)

8: Avocado (3 percent)

9: Salsa (3 percent)

10: Black olives (1 percent)

11: Cilantro (1 percent)

Most popular ways to eat chili

1: In a bowl (52 percent)

2: On a hot dog (12 percent)

3: In a Frito chili pie (9 percent)

4: On top of fries (8 percent)

5: Over rice (6 percent)

6: On a baked potato (4 percent)

7: On garlic bread (3 percent)

8: Over spaghetti (2 percent)

9: With mac and cheese (2 percent)

10: On a sloppy joe (2 percent)

A little trivia to go with your chili

A green chili pod has as much vitamin C as six oranges
Some cultures put chili powder in their shoes to keep their feet warm
Hot chili peppers burn calories by triggering a thermodynamic burn in the body which speeds up the metabolism
Chili pepper color is a function of ripeness; green peppers are usually not fully ripe and the same pepper could be green, yellow, orange, or red depending on its level of ripeness
The first documented recipe for chili con carne is dated September 2, 1519, according to Wikipedia

What ingredients make the best chili?

Some cooks insist it’s all about the cumin while others choose coffee. Others say beef bouillon is a must but some say it’s the beer. Popular ingredients are ground beef, pork, venison, and chili peppers while variations depending on geography also include onions, peppers, tomatoes, and beans.

Google best chili recipe and you’ll get about 20 million results—from Firehouse Chili (inspired by America’s firehouses where it’s often on the menu for firefighters) to Texas Red (an all-meat dish with dried red chilis) to Cincinnati chili (characterized by cinnamon, cloves, allspice, or chocolate and commonly served over spaghetti or as a hot dog sauce).

Louisiana hot sauces © *Rex Vogel, all rights reserved*

Probably one of the most famous chilis is Chasen’s, named for the legendary restaurant in Hollywood. Owner Dave Chasen entrusted his recipe to no one and for years came to the restaurant every Sunday to privately cook up a batch which he would freeze for the week, believing that the chili was best when reheated. Chauffeurs and studio people, actors, and actresses would come to the back door of Chasen’s to pick up the chili by the quart. It’s said Elizabeth Taylor had 10 quarts flown to her in the early 1960s while filming Cleopatra in Rome.

Looking Ahead

Celebrated every year on the fourth Thursday of February, future National Chili Days to mark on your calendar includes:

Thursday, February 23, 2023

Thursday, February 22, 2024

Thursday, February 27, 2025

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss

The Fiery Appeal of Hot Chile Peppers

Enthusiasts are drawn to their colorful culinary potential—or simply the thrill of the challenge

Grab a glistening, hot chile pepper—one jewel-toned beauty with a volcanic pedigree—and take the dare. Just know that once you pop that capsicum into your mouth, there is no turning back. No amount of water, beer, milk, or bread can fully put out the flame.

Chiles growing in Mesilla Valley, New Mexico © Rex Vogel, *all rights reserved*

Of course, for every coughing and gasping amateur daredevil, there are dozens of die-hard chile-heads for whom the pain of eating hot peppers is all pleasure. The seared taste buds, watery eyes, and sinus-clearing fumes are part of the attraction, along with the hunt for evermore pungent pepper thrills.

Red chiles © Rex Vogel, *all rights reserved*

Bringing the Heat

Humans have been eating peppers for at least 9,000 years. While archaeologists pinpoint the eastern coast of Mexico as the cradle of cultivation, there’s evidence that around the same time, indigenous peoples were harvesting and eating wild peppers from what is now the southwestern United States through Mexico and south to Peru.

Pecans, pistachios, and chiles at McGinn’s Pistachio Tree Ranch, Almagardo, New Mexico © Rex Vogel, *all rights reserved*

Nobody knows exactly why humans crave the culinary drama of hot peppers, but scientists have come up with a few theories. The word addiction has been bandied about, in part because capsaicin, the substance that gives chiles their signature punch, causes pain followed by an immediate release of endorphins. Endorphins floating around the brain trigger a sense of euphoria. In addition, capsaicin releases chemicals that reduce the sensation of pain (which is why it is a popular ingredient in topical pain relievers).

Related: Chile Peppers 101

Red chiles at Farmers and Craft Market, Las Cruces, New Mexico © Rex Vogel, *all rights reserved*

How Hot Is Hot?

In 1912, Parke-Davis Co. pharmacist Wilbur Scoville began exploring the capsaicin kick of different types of peppers. He wasn’t aiming for chile-head immortality but for a more efficient way to produce a capsaicin-laced liniment. He crushed chiles combined them with sugar water and had a panel of taste-testers take sips. Over time, Scoville diluted the chiles with more and more water until the tasters could no longer detect any heat in their cups. The pharmacist rated different chiles based on how much water was required to negate the capsaicin.

Scoville called his process the Scoville Organoleptic Test. Today, in his honor, pepper punch is measured in Scoville Heat Units (SHU) arranged on the Scoville Scale. No taste-tester tongues were harmed in the ranking process. Now, SHUs are measured using high-performance liquid chromatography (HPLC), a process that measures the heat-generating chemicals in chiles.

Hot sauces at Billy’s Boudin, Scott, Louisiana © Rex Vogel, *all rights reserved*

For context, pure capsaicin ranks at 15 to 16 million SHUs, and sweet bell peppers come in at 0. In between is the Carolina Reaper at 2.2 million, orange habaneros at 150,000 to 325,000, cayenne peppers at 30,000 to 50,000, and jalapeños at 2,500 to 8,000.

Related: Feel the Burn

Pepper growers continue to try to out-spice each other with new tongue-searing cultivars. At any given time, a new hybrid could explode to the top of the scale.

Red chiles at Farmers and Crafts Market, Las Cruces, New Mexico © Rex Vogel, *all rights reserved*

Sensory Perception

What are the mechanisms through which the human body responds to the varying degree of heat in chile peppers? As it turns out we didn’t know until very recently. In fact, in 1997, Dr. David Julius discovered the neural pathway that gets activated by capsaicin, causing spicy foods to feel “hot” when consumed.

Tabasco Factory, Avery Island, Louisiana © Rex Vogel, *all rights reserved*

And, on October 4, 2021, David Julius, a physiologist, and Ardem Patapoutian, a molecular biologist and neuroscientist, were jointly awarded the Nobel Prize in Physiology or Medicine. The men were honored for their research into human sensory perception; each had, independently of the other, discovered mechanisms through which human bodies respond to touch and temperature.

The importance of the five senses cannot be understated. They are mediums through which we experience and understand the world around us, transforming external stimuli into electrical signals that our brain translate into the sensations of sight, sound, smell, touch, and taste. How exactly this transformation works out on a molecular level, however, was long unclear and still remains one of the most elusive questions in modern science.

Tabasco © Rex Vogel, *all rights reserved*

Dr. Julius currently serves as the chair of the Department of Physiology at the University of California in San Francisco. In 1997, his team of researchers compiled a library of neural pathways that are activated by capsaicin, a compound that gives spicy foods like chile peppers their burning sensation when consumed. Along the way, Dr. Julius discovered TRPV1, the ion channel that acts as our primary capsaicin receptor.

Chiles growing in Mesilla Valley, New Mexico

In order to truly appreciate Dr. Julius’ discovery, a bit of context may be in order. Unless you build up a tolerance, eating spicy foods is painful. Peppers (and wasabi) give off a strange sensation that your mouth is on fire and for the longest time researchers simply couldn’t figure out why this was the case.

Dr. Julius answered this question by showing us that TRPV1 is responsible for keeping our bodies safe from high temperatures. The channel responds not only to capsaicin but also to temperatures that are greater than 110 degrees Fahrenheit. TRPV1 also acts up when we are injured or sunburned, causing damaged tissue to feel hot to the touch. In all cases, the channel transmits a signal that our brains turn into the sensation of heat.

A Matter of Taste

Chile aficionados know their way around the Scoville Scale but they also insist that chile varieties like grape varieties and wines have terroir. Put simply, terroir is a subtle turn of flavor based on the location where a pepper is grown. By this measure, a Hatch green chile from New Mexico will taste distinctly different from the same variety grown in California.

Tabasco Country Store, Avery Island, Louisiana © Rex Vogel, *all rights reserved*

Likewise, different peppers carry different signature taste prints. Habaneros are known for their fruity, floral flavors; jalapeños tend to be herbaceous; Thai chiles have an earthy flavor; Tabasco peppers have a slightly smoky taste.

Experimenting with chiles of different pedigrees and forms—fresh, dried, crushed, powdered—could become a lifelong obsession. At what point does the chile overpower the food? What blends work together? What chile paste perfectly accentuates a stew, a kebab, barbecued ribs, or a block of tofu?

La Posta Restaurant, Mesilla, New Mexico © Rex Vogel, *all rights reserved*

Of course, while you’re pondering, shopping, and cooking remember one thing: capsaicin, the thing that brings the truth-or-dare pleasure and pain to hot peppers has exactly no flavor. None! So if you’re expecting to add a sweet, tart, or vegetal aura to your food, start with a pepper you can actually taste before moving up the scale.

Red chile flavored pistachios at Eagle Ranch, Almadargo, New Mexico © Rex Vogel, *all rights reserved*

On Hot Pepper Sauces

Chile-heads love to sample and collect hot sauces for the flavor and potency of the specific elixirs as well as for the opportunity to grab a portable pepper fix. For most, the hot sauce hobby has the makings of a lifelong obsession simply because there are so, so many different commercially produced sauces to try.

Market researchers quantify the U.S. hot pepper sauce market at around $1.2 billion as of 2018 with the spicy condiment snaring more than $2.3 globally. At any given time, more than 100 major brands are vying for a share of that pie.

The invention of hot sauce is credited to the ancient Aztecs who cultivated chili peppers to add some flavor and nutritional value to their limited food choices. By the time the conquistadors arrived, the Aztecs were already mixing peppers, herbs, and water into sauces and serving them on ancient versions of the corn tortilla.

Fast forward several hundred years and hot sauces have spread from their birthplace in Central America to North America, Europe, Asia, and outer space. Walk into your average grocery store and you’ll be confronted with a dazzling array of hot sauce bottles filled with liquids in red, green, yellow, and orange. Different brands come with different types of peppers, ingredients, spice levels, and suggested food pairings—and not all are created equal.

Edmund McIlhenny, a banker from Avery Island, Louisiana, founded Tabasco in 1868. The recipe evolved over time. A soldier returning from Mexico in 1840 gave McIlhenny, a known gardener, seeds from wild peppers he had collected. McIlhenny planted the seeds and the peppers that grew became the basis for Tabasco sauce. McIlhenny named the unique Mexican pepper strain for the sauce which he had already named for a region in Mexico.

To this day, Tabasco is made from the McIlhenny family’s original recipe: Tabasco peppers, vinegar, and salt aged in oak barrels for up to three years. Tabasco peppers are handpicked when they turn a deep red, which apparently signifies optimal flavor and heat.

Tabasco has many competitors including regional hot sauces, sauces with international pedigrees, and sauces created for different cooking techniques. I’ve tried many of them including:

Louisiana Brand Hot Sauce which was engineered in New Iberia
Tapatío, a popular Mexico hot sauce with a guy with a sombrero on it that’s not actually a Mexican hot sauce but made in California
Cholula (Choe-loo-la), named for a 2,500-year-old city in Mexico but actually manufactured in Chapala in the Mexican state of Jalisco—not Cholula—and instantly identifiable by its signature wooden bottle cap
Crystal Hot Sauce, the best-selling Louisiana hot sauce that has been in New Orleans since 1923 and popular around the world
Frank’s Hot Sauce, a Louisiana-born sauce made from Cayenne red peppers, distilled vinegar, water, salt, and garlic powder

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss

The Ultimate Guide to Hatch Chile Peppers

Green chile season is heating up in New Mexico where the fiery peppers are an indispensable part of the local cuisine—and daily life

Hatch chiles grown today (in fact all New Mexican chile peppers) owe their genetic base from cultivars (cultivated variety) first developed by horticulturist Fabián Garcia at the New Mexico College of Agriculture and Mechanic Arts, now known as the New Mexico State University (NMSU). Starting in 1894, Fabián Garcia crossed several local pod types with the goal of improving them for the region. He sought larger, smoother peppers that were better for canning.

Following many years of crossing and growing, he released a variety called New Mexico No. 9 in 1913. All New Mexican chile peppers owe their genetic base to these peppers. Today, chile pepper studies continue at the Chile Pepper Institute in New Mexico, founded by Paul Bosland in order to study New Mexican peppers and others from around the world.

Red chile peppers *© Rex Vogel, all rights reserved*

Hatch Chile Fever

To pay homage to the grandmother of all New Mexican chile peppers, consider a visit to Hatch, a small agricultural village in southern New Mexico known as the “Chile Capital of the World.” The oh-so-flavorful Hatch pepper is named after Hatch Valley where the bulk of Hatch peppers are grown. This is thanks to the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights.

Unlike other peppers, Hatch comes in different seed varieties that cover the full spectrum of heat levels. Typically, the mild to medium-hot varieties are more readily available. Then, there is red vs. green peppers. For those that didn’t know, red peppers are the same but have simply been left on the plant longer to ripen.

La Posta de Mesilla *© Rex Vogel, all rights reserved*

In preparing Hatch Valley’s famous peppers, a 40-pound burlap sack of green chiles is dropped into a gas-fired roaster. The flames roar as chiles tumble in the rotating wire cage and the thick, sharp scent permeates throughout the area. First, it’s high heat, then low!

These chiles are the centerpiece of the meal which is itself the pinnacle of New Mexico cuisine, a distinctive craft in which the Land of Enchantment takes such pride. The state has made chiles the “Official State Food” and designated “Red or Green?” the “official state question” referring to which kind of chile diners prefer on their enchiladas.

Chile Ristras *© Rex Vogel, all rights reserved*

The harvest begins most years in late July and extends into October. Labor Day weekend heralds the annual Hatch Chile Festival, a celebration of their world-famous crop. Despite the town’s tiny size, Hatch swells to more than 30,000 people during the two-day festival. The event features chile ristra contests, artisan and food booths, and a carnival. This year marks 50 years since the festival’s inception. The pandemic thwarted last year’s celebration making the 2021 gathering extra-special.

For first-time visitors, it’s not a stretch to think the hot chiles the farmers grow in these fertile fields are hazardous (a sentiment first-time chile tasters often feel today). But I quickly grew to love the chiles and can’t imagine daily life without the fiery and tasty peppers.

Red chiles by the sack *© Rex Vogel, all rights reserved*

Chiles of the World

Those first chiles were what are called landrace varieties, a term referring to crop types that people develop by saving seeds and adapting them to their specific growing area. Chiles and chile seeds were no doubt traded up and down the Rio Grande Valley for centuries among indigenous peoples, then Hispanic settlers. The distinctive chiles so familiar today date back to the early 20th century.

In the world, there are literally thousands of chile types. They originated in Mesoamerica and spread rapidly across the globe after Christopher Columbus brought New World foods back to Europe. In Africa, southern Europe, Asia, and the Pacific, backyard growers did their own breeding, just as New Mexico growers did.

Of those thousands of chile types, the ones that form the backbone of Hatch pepper production are called—surprise—“New Mexican pod” varieties and the original types have been supplemented often with new cultivars developed at New Mexico State.

Chile farming today is vastly different from a century ago. Most of the fields have buried drip irrigation that feeds steady moisture to the plant roots. A six-year rotation schedule fends off soil-borne diseases; when they aren’t growing chiles, Hatch farmers produce alfalfa, onions, and cotton, among other crops.

Hatch Chiles

The Hatch Chile Association has obtained a federal-type certificate and a trademark for chiles grown there. But there’s more than one kind of “Hatch chile” ranging from modern mild types to older, hotter varieties. Charger (hybrid Anaheim) chiles, a medium-hot favorite grown to be used green, can range from 500 to 3500 on the Scoville scale (which extends past 1 million for ghost peppers and such); Big Jims are milder, Anaheim-like; Sandias are hotter and grown for ripening; Lumbres is hotter still, and the list goes on.

And if the list of thousands of chile varieties, all with different shapes, colors, flavors, and levels of heat, isn’t complex enough, consider that all of those chile types produce fruits that vary from plant to plant—sometimes from pod to pod on the same plant.

Get to know the many varieties of Hatch chile peppers. Following are some of the most popular developed for and grown in the Hatch area.

NuMex Big Jim: This giant chili pepper was introduced by NMSU in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. They measure 10-12 inches and mature to red but are usually harvested and used when green. The peppers have actually been listed in the Guinness Book of World Records for being the largest chile ever grown. Big Jim chili peppers are about as hot as a milder jalapeno pepper (Scoville Heat Units: 2,500-3,000 SHU), so you’ll get a bit of heat, but not very much, depending on your heat tolerance and preference.

NuMex Sandia: Another hybrid chili pepper developed by the NMSU, the Sandia grows to 6-7 inches and is similar to the Anaheim pepper. They start green and ripen to red but are often used while green. Like so many other peppers from this region, the red ones can be dried to make decorative ristras. They are also great for roasting, making chiles Rellenos, or for use in salsas. Slightly hotter than a jalapeno (Scoville Heat Units: 5,000-7,000 SHU), it adds quite a kick to dishes and salsa but not overwhelming heat.

NuMex Joe E. Parker: This New Mexico variety was named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics who helped to evaluate this selection of chile. It originally came from one plant selected from a field of open-pollinated New Mexico 6-4 peppers. The chiles grow to about 8 inches in length and 1.8 inches in width and can be used either in their green or red stage. Although similar to the New Mexico 6-4 in flavor and heat (Scoville Heat Units: 1,500-3,000 SHU), green color, and size, it is generally preferable to the New Mexico 6-4 because of its higher chile yield, its thicker walls, and its ability to continue to produce red chiles after the initial green fruit harvest. The NuMex Joe E. Parker can be a great chile for canning whole and is excellent for chiles Rellenos or for grilling or roasting due to its thicker walls.

NuMex Heritage 6-4: The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4. The original NM 6-4 which was released in 1957 had “run out” meaning that after so many years of commercial growing, it had lost much of its flavor and aroma and had increased its variability in heat levels, maturity date, and yield. Dr. Paul Bosland along with NMSU’s Chile Pepper Institute and Biad Chili used seeds from the original NM 6-4 that had been frozen in a storage lab to create the new line of chile. Dr. Bosland grew the peppers for three years perfecting the line by selecting for more flavor and improved yield. The result was a chile (Scoville Heat Units: 3,000-5,000 SHU) with five times more flavor and aroma than the original and the flavor is even stronger and richer when it’s roasted. They grow to 5-8 inches in length.

Barker Extra Hot: The Barker’s Hot chili pepper is an extra-hot chile (SCOVILLE HEAT UNITS: 15,000-30,000 SHU), the hottest of the Anaheim/New Mexico variety and it has great flavor. They grow to 5-7 inches in length and can be used just as you would use an Anaheim with an extra punch. This variety originally comes from a selection of native New Mexican chiles so it naturally grows well in very hot, dry climates. The peppers ripen from green to red with the red fruits growing hotter than the green ones. The fruits have thin skins making them great for roasting, frying whole, canning, or stuffing. They also make deliciously hot salsa.

How Hot is Hot?

Hooked on the Heat

My introduction to green chile came long ago at a variety of restaurants in Santa Fe, Albuquerque, Las Cruces, and Mesilla. My palate sizzled with capsaicin. Endorphins fizzed in my veins like butter. It was the start of a lifelong love affair and chiles have been a constant in my diet ever since. Once you get hooked, you can’t get unhooked. It’s an addiction, but it’s a good one.

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss

Las Cruces: Outdoor Adventure & Rich History

From national parks and monuments to one of the top-rated farmer’s markets in the country, Las Cruces offers a world filled with natural wonder, endless sunshine, and historic proportions of fun

From the rugged mountains to the giant forests to the vast desert, New Mexico truly is the Land of Enchantment and home to an exceptional variety of activities throughout the state.

Las Cruces, the second-largest city in New Mexico behind Albuquerque, is home to just over 100,000 people thanks in part to hosting New Mexico State University. That gives the city a unique southwestern culture. However, the surrounding area offers numerous popular attractions all within easy driving distance. White Sands National Park is less than an hour away with huge sand dunes that you can hike or sled down.

Mesilla Valley and Organ Mountains *© Rex Vogel, all rights reserved*

Nestled under the sharp landscape of the Organ Mountains to the east, the Mesilla Valley is situated along the banks of the Rio Grande River where some of the nation’s spiciest and scrumptious chilis are grown a few miles north of Las Cruces in the town of Hatch, which calls itself the Chile Capital of the World.

Chiles *© Rex Vogel, all rights reserved*

The Hatch Valley Chile Festival takes place in early September (September 4-5, 2021) and visitors can taste delicacies that range from hot to scalding to molten lava. For a fun souvenir, pick up a chile ristra which is rumored to bring extra good health when hung outside a house—or RV.

Las Cruces has a rich history with American Indian tribes and Spanish conquistadors claiming the area as their own. Billy the Kid, a famous American outlaw, was sentenced to death just outside of the city in a town called Old Mesilla. The courtroom and jail that held him are still standing.

Mesilla *© Rex Vogel, all rights reserved*

A quaint little community, Old Mesilla is home to dozens of art galleries and souvenir stores. The town square is the site of the very last stop on the Butterfield stagecoach line. In fact, the building that served weary travelers back then is still standing. Today, La Posta de Mesilla is a 10,000-square-foot restaurant that serves authentic Mexican food.

Las Cruces is home to some of the largest dairy farms in America where they’re milking thousands of cows twice a day. If agriculture is of interest to you, be sure to check out the New Mexico Farm and Ranch Heritage Museum. The 47-acre site consists of 24,000-square feet of exhibit space including a working farm where people can see cows being milked and a blacksmith tending to his duties.

Not only is New Mexico State University a vibrant educational center with a plethora of ongoing cultural, social, and athletic events, it is home to the Zuhl Collection, which is a part art gallery and part natural history museum. Sponsored by Herb and Joan Zuhl, New York business people who made their living collecting fossils, minerals, and rocks, they retired to New Mexico and donated more than 2,000 of their best exhibits to the university.

Las Cruces Farmers & Crafts Market *© Rex Vogel, all rights reserved*

The weekly Farmers & Crafts Market has been rated one of the best outdoor markets in the U.S. Held every Saturday and Wednesday morning on Main Street in downtown Las Cruces, the market has over 300 vendors who gather to offer fresh local produce, honey, herbs, spices, arts and crafts and much more.

Mainstreet Downtown *© Rex Vogel, all rights reserved*

While touring historic downtown Las Cruces, be sure to stop in the Amaro Winery. Established just a few years ago, it has become a favorite stop among wine connoisseurs. All the grapes are grown in the fertile lands of southern New Mexico. The same soil that produces mouth-watering chilis also nurtures fine wine.

Las Cruces’ neighbor to the south, historic El Paso, Texas, is just 45 minutes south and features its own assortment of fun activities including a casino, museums, historic monuments, and zoo. It’s a fun and scenic day trip, especially the scenic route that goes around the southernmost tip of the Rocky Mountains for fabulous views of El Paso and neighboring Juarez, Mexico.

Along the Woodrow Bean Transmountain Road *© Rex Vogel, all rights reserved*

Another scenic route is the Woodrow Bean Transmountain Road that connects east El Paso to the west. In nearby Franklin Mountains State Park, visitors can enjoy breathtaking scenic views aboard the Wyler Aerial Tramway, an enclosed gondola that makes a four-minute trip to Ranger Peak. There, you’ll have an eagle’s view of 7,000 square miles of land that encompasses three states and two nations.

Worth Pondering…

I think New Mexico was the greatest experience from the outside world that I ever had. It certainly changed me forever. In the magnificent fierce morning of New Mexico one sprang awake, a new part of the soul woke up suddenly, and the world gave way to the new.

—D.H. Lawrence

A Monumental Road Trip through New Mexico’s National Monuments

From ancient natural wonders to Native American and Southwestern culture, to scenic vistas and alien lore, New Mexico is one of the most wonderfully unique destinations in America

Road trips have the unique ability to make you feel like you’ve thoroughly explored a region on a Lewis and Clark-esque journey. In reality, even the most extensive road trips leave many stones unturned especially in states with seemingly limitless natural beauty. New Mexico would probably take months on the road to fully explore. That’s okay. You don’t have to see every inch of New Mexico on one tank of fuel but the state’s famous national monuments are a good place to start.

Albuquerque from Petroglyph National Monument *© Rex Vogel, all rights reserved*

In fact, only California and Arizona have more national monuments and that’s not even counting New Mexico’s historic parks. Rather than visit all 11 national monuments we’ve listed our favorites among them which will give you a feel for what makes this state’s geography so unique and memorable. Whether it’s a volcanic field or a white-sand desert, New Mexico’s unusual landscapes are just waiting to be visited. Here’s how to plan the perfect New Mexico road trip through its epic national monuments.

Petroglyph National Monument *© Rex Vogel, all rights reserved*

From Albuquerque to rock carvings

Road trips might be about the journey rather than the destination but no one wants to wait too long before stopping at their first viewpoint or reaching the first stop on their itinerary. When you set out from Albuquerque you’ll only have to wait mere minutes before seeing your first national monument.

Technically located within the city limits of Albuquerque, Petroglyph National Monument stretches 17 miles along Albuquerque’s West Mesa. Petroglyphs are rock carvings where drawings are made by chiseling on the outer layer of the stone to expose the paler rock underneath. One of the largest petroglyph sites in North America, this area features designs and symbols carved onto volcanic rocks 400 to 700 years ago by Native Americans and Spanish settlers. The symbols give you a window into the life of a centuries-old civilization and serve as a record of cultural expression.

There are also four different hiking trails just a short drive from the information center ranging in length from one to four miles roundtrip. Three of these trails allow for petroglyph viewing. To see the area is less time and then continue on your journey, consider mountain biking. Bikes are permitted on the Boca Negra Canyon multi-use path.

El Morro National Monument *© Rex Vogel, all rights reserved*

Head to the headlands

About two hours west of Duke City, El Morro begs the traveler—ancient and modern—to rest awhile. This national monument is an area both of scenic beauty and historic significance. The bluff (el morro means “the headland” in Spanish) has a reliable source of water making it a great base for ancestral Puebloans and a good stopping point for both Spanish and American travelers. Along the path, only a half mile long and perfect for the casual visitor, are ancient petroglyphs as well as inscriptions from Spanish conquistadors as early as 1605 and, more recently, American travelers passing through in the 1850s.

El Malpais National Monument *© Rex Vogel, all rights reserved*

New Mexico’s volcanic landscape

From El Morro, your route continues back toward Albuquerque and it’s worth the detour to head to El Malpais National Monument. The rough lava landscape so scarred by its volcanic history that “malpaís” in fact means “badland.” Like El Morro, the landscape is quite barren though there is evidence of prior volcanic activity including several lava tubes you can explore. Even though these badlands cover a large area you can see much of it by following the main park road. Numerous hikes and longer treks are available. Malpais is certainly worth a visit.

White Sands National Monument *© Rex Vogel, all rights reserved*

South to the white desert

Since you’re half way to the border of Arizona at this point, it’s time to turn around and head south. But we’re not stopping at Albuquerque. We’re passing your starting point by about four hours (250 miles) to White Sands National Park taking Interstate 25 south to Las Cruces and US-70 northeast.

At the end of 2019, White Sands was designated a national park—but it was a national monument for 86 years. It’s on the itinerary because you haven’t really seen the New Mexico desert until you’ve seen White Sands, a remarkable place that looks like the Sahara Desert collided with the Alabama Gulf Coast. That’s because its sand is made of gypsum, a mineral salt left by a long-lost lake tens of millions of years ago.

White Sands National Park *© Rex Vogel, all rights reserved*

Located at the southern edge of a 275-square-mile dune field in the Tularosa Basin, the monument is best explored by the eight-mile Dunes Drive from the visitor center into the heart of the rippled gypsum knolls. In addition to driving the alien terrain you can also get out and cycle, take advantage of picnic areas, or even camp under the stars. Indeed, backcountry camping sites among the dunes are available on a first-come, first-served basis.

There are five hiking trails through the park ranging from the half-mile Playa Trail focusing on outdoor educational exhibits to the more strenuous Alkali Flat Trail, a five-mile round trip hike taking you to the edge of Lake Otero. Despite its name, the trail is not flat taking you over steep dunes and into the heart of the spectacular park.

Organ Mountains Desert Peaks National Monument *© Rex Vogel, all rights reserved*

From delicate dunes to craggy peaks

To cap off your New Mexico road trip, travel south to Organ Mountains Desert Peaks National Monument. A stark departure from the flat, arid landscape that has defined much of this road trip, this area is home to dramatic ranges with rocky spires and the park is full of open woodlands with towering ponderosa pines.

The monument includes the Organ Mountains, Doña Ana Mountains, Sierra de las Uvas Mountains Complex, and the Greater Potrillo Mountains. The Organ Mountains are defined by their angular peaks, narrow canyons, and views of the Chihuahuan Desert habitat. It’s popular among horseback riders, mountain bikers, campers, and hikers. The Doña Ana Mountains have an abundance of hiking, horseback riding, and mountain biking trails as well as rock climbing routes. The more remote Potrillo Mountains comprise a volcanic landscape including lava flows and craters.

Before driving back to Albuquerque, consider spending an evening in Las Cruces to explore Historic Mesilla and savor the area’s Hatch Valley chile peppers in one of its tempting green chile burgers—or even in a sweet frozen custard.

La Posta in Mesilla *© Rex Vogel, all rights reserved*

Worth Pondering…

If you ever go to New Mexico, it will itch you for the rest of your life.

—Georgia O’Keeffe

Top Reasons to Visit Las Cruces

Outdoor adventure. Unique culinary experiences. Vibrant culture. Rich history.

Maybe it’s the friendly people and the endless sunshine. Or maybe it’s the chile-laced food (and drink.) There are plenty of reasons to visit Las Cruces, New Mexico. Here are just eleven:

Chiles in the Mesilla Valley *© Rex Vogel, all rights reserved*

1. Do the Walk of Flame

That is… if you can handle the heat! The Walk of Flame Green Chile Trail is a newly established culinary route that leads hungry (and thirsty) visitors to hot spots where they can sample Las Cruces’ famous green chiles in all their glorious guises. In Las Cruces, green chile crops up in and on everything from ice cream to pot stickers to hot dogs to wine, not just Mexican fare.

Visitors can feast on The Game’s corked bats (pecan-encrusted Hatch green chile strips), sip Chile ‘Rita’s at La Posta de Mesilla, or surprise their senses with a Green Chile Sundae from Caliche’s Frozen Custard. Green chile chasers also have the option to get their hands dirty on a tour of the Chile Pepper Institute Garden.

Musical entertainment in downtown Las Cruces *© Rex Vogel, all rights reserved*

2. Kick up some dust at the Country Music Festival

Country superstars ride into Las Cruces in October for the Las Cruces Country Music Festival, a three day celebration of country music in downtown Las Cruces. Past performers include Travis Tritt, Tayna Tucker, Kacey Musgraves, Eli Young Band, Kenny Rogers, the Charlie Daniels Band, The Nitty Gritty Dirt Band, Lee Ann Womack, Aaron Watson, Cam, Dustin Lynch, Cassadee Pope, Little Texas, Darryl Worley, Craig Campbell, Greg Bates, Chase Bryant and others.

3. Or wander across what seems like an endless desert beach

An hour’s drive northwest of Las Cruces, White Sands National Park comprises 275 square miles of wave-like gypsum sand dunes. During the stroll, visitors will hear the story of the monument and see the critters and vegetation that are able to survive in this arid expanse. By the end of the tour, the sun is setting, lighting the sky with hues of purples and pinks for a picture-perfect moment.

Farmers and Crafts Market *© Rex Vogel, all rights reserved*

4. Encounter local and exotic creations at the award-winning Farmers & Crafts Market

More than 300 vendors gather to sell locally-made wares and fares of all sorts at the Las Cruces Farmers and Crafts Market, voted one of the top farmers markets in the country. Open every Saturday and Wednesday morning downtown, the market brims with handmade jewelry, pottery and other crafts, local produce, and even prepared food to devour on the spot.

Parrots at La Posta de Mesilla *© Rex Vogel, all rights reserved*

5. Talk with parrots at La Posta

Diners will find unexpectedly talkative “greeters” at the much-loved restaurant La Posta de Mesilla. Colorful parrots welcome guests in the lobby of the colorful 200-year old adobe. This and numerous other restaurants and shops can be found in the historic village of Mesilla just outside of Las Cruces.

6. Monumental moments

The Organ Mountains-Desert Peaks National Monument surrounds Las Cruces with 496,000 acres of opportunity for hiking, biking, and exploring petroglyph and archeological sites.

Rio Grande Winery *© Rex Vogel, all rights reserved*

7. Raise a glass in the oldest wine-producing region in North America

Las Cruces has lots to boast about, being in the fertile Mesilla Valley where grape growing dates back to the late 1500s. At Rio Grande Vineyard and Winery, Sunday afternoons on the patio is particularly alluring. Enjoy live music and taste the wines or house made sangrias as you gaze at the nearby mountains. Lovers of wine can also enjoy New Mexican wines at St. Clair Winery & Bistro, Amaro Winery, and La Viña Winery.

8. Become the Salsa Judge

Downtown Las Cruces heats up for Salsa Fest, a three-day celebration of everything salsa in the fall. In addition to salsa sampling and a salsa making competition, the event gets people moving with salsa dancing lessons, live performances, and local wine and beer.

Dining at La Posta de Mesilla *© Rex Vogel, all rights reserved*

9. Dine among “ghosts”

Legend has it that quite a few buildings in Mesilla are haunted. Begin your search for the paranormal with La Posta de Mesilla Restaurant where many have claimed to see chairs moving, heard glasses smashed to the floor, and experienced strange smells.

Double Eagle Restaurant *© Rex Vogel, all rights reserved*

Then head to the Double Eagle restaurant in Mesilla, with resident spirits in the building (which is listed on the National Register of Historical Places!) If paranormal activity doesn’t call to you, the World’s Largest Green Chile Cheeseburger just might.

Along Scenic Highway 28 *© Rex Vogel, all rights reserved*

10. Exploring Scenic Highway 28

The Don Juan de Onate Trail invites today’s travelers to follow in the hoof prints of the Spanish conquistador and his band of 400 colonizers in 1598 as they journeyed from New Spain (Mexico) north to find the fabled Cities of Gold in what is now northern New Mexico. The drive along the trail (Highway 28) is one of the Las Cruces area’s most scenic routes, crossing and flanking the Rio Grande from El Paso to historic Old Mesilla.

Stahmann Farms *© Rex Vogel, all rights reserved*

The rural two-lane road then passes fields of corn, chile, and cotton on its way through several small villages, including San Miguel. Further south, slip beneath a canopy of pecan trees that mark the world’s largest, family-owned pecan orchard, Stahmann Farms.

Further down the trail sits the community of La Mesa, home to a National Register of Historic Places property, Chope’s Café and Bar.

World’s Largest Roadrunner *© Rex Vogel, all rights reserved*

11. An encounter with the World’s Largest Roadrunner

The roadrunner is the official state bird of New Mexico. A giant recycled roadrunner—20 feet tall and 40 feet long—has been an icon of Las Cruces ever since artist Olin Calk built it in 1993. It was made exclusively of items salvaged from the land fill. In early 2001, Olin stripped off the old junk, replaced it with new junk, and moved the roadrunner to a rest stop along Interstate 10, just west of the city. Signs around the sculpture warned of rattlesnakes, but when we stopped by to visit people were blissfully trudging out to the big bird anyway, to pose for snapshots or examine the junk (We did, too).

Worth Pondering…

If you ever go to New Mexico, it will itch you for the rest of your life.

—Georgia O’Keeffe

Feel the Burn

How hot is hot?

New Mexicans today like their ancestors revere the fiery chile cultivated centuries ago in Pueblo and Hispano communities up and down the Rio Grande from Taos to Vado.

Chiles at Las Cruces Farmers and Craft Market *© Rex Vogel, all rights reserved*

The varieties consumed today trace their lineage to an heirloom variety, the 6-4, bred in 1894 by Fabian Garcia at Las Cruces’ New Mexico College of Agriculture and Mechanic Arts, known today as New Mexico State University (NMSU). His pepper rated 1,786 Scoville Heat Units. Today’s most popular chile varieties—Rio Grande, Sandia and Big Jim—clock in at from 2,500 to 10,000 Scoville Heat Units.

Hatch chiles *© Rex Vogel, all rights reserved*

Chile shares the State Vegetable honor with frijoles (pinto beans). The State Question, often heard at restaurants when customers order a dish that includes chile is: “Red or Green?”

Red chile pistachios *© Rex Vogel, all rights reserved*

Flame-roasted green chile is typically spicier than dried, rehydrated, and ground red chile. In addition to traditional green and red chile Mexican dishes, chile-infused foods run the gamut from green chile chicken wontons and green chile chocolate bars to green chile wine and green chile milk shakes.

More chile-infused products *© Rex Vogel, all rights reserved*

Perhaps the most revered among chile-loving New Mexicans is the green chile cheeseburger which has been elevated to superstar status in the Land of Enchantment. In 2009, the state’s tourism department initiated the Green Chile Cheeseburger Trail. Each year, chefs compete to see who wins the state’s Best Chile Cheeseburger crown.

Visitors to Las Cruces can enjoy cheeseburgers adorned with chopped or “slabs” of green chile grown locally as well as revered chiles from sacred ground zero in Hatch some 33 miles north.

Chiles by the sack *© Rex Vogel, all rights reserved*

From sweet bell peppers to spicy jalapeños and the super hot Trinidad Scorpion, chile peppers are popular around the world for their various shapes, sizes, colors, and heat levels. According to New Mexico State University’s Chile Pepper Institute that popularity goes back thousands of years.

Chile peppers have chemical compounds called capsaicinoids. When humans or other mammals eat or even touch capsaicinoids it sends a sensation to the brain that the pepper is hot. In addition to food purposes, capsaicin is used in pain relief patches to relieve muscle aches and pains.

Las Cruces Farmers and Craft Market *© Rex Vogel, all rights reserved*

Today, chile peppers are used in a wide variety of cuisine depending on the heat level produced. The bell pepper, or the sweet pepper, has no heat at all. Those can be used fresh in salads or cooked in various dishes. Mild to hot chile peppers include poblanos, New Mexico chile pepper varieties, and jalapeños. Those can be eaten fresh, dried, or cooked and used in traditional Mexican dishes and salsas. Further up the heat scale are tabascos and similar peppers used in hot sauces. Habaneros and chiltepins are considered very hot. Anything above one million Scoville Heat Units including the Bhut Jolokia and the Trinidad Scorpion are considered super hot.

Chile peppers tend to be rich in vitamins A and C and have other nutritional values as well. The purple pigment present in some peppers is produced by anthocyanin, an antioxidant that can help prevent cell damage in the body. Red chile peppers are rich in carotenoids and is considered good for eye health.

A green chile pepper compared to a red chile pepper isn’t going to be as sweet,” Coon said. “Once you get into the red stage, it’s going to produce more sugar so it’s going to be a little sweeter.”

Fun Chile Facts

Though often categorized as a vegetable, chiles are really a fruit as evidenced by their seeds.

Chile peppers originated in South America and then spread to Central and North America.

The Indians of the American tropics cultivated the chile pepper for centuries for both its culinary and medicinal uses.

On his first voyage to the Western hemisphere, Christopher Columbus mistakenly called the fiery chile pod “pepper” an unrelated spice native to the subcontinent.

All chile peppers are edible even ornamentals. Ornamentals, however, have been bred for their appearance and usually have little to no flavor or can be very hot.

Chile peppers are relatives of tomatoes, potatoes, and eggplants which all belong to the nightshade family.

The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.

There are 26 known species of chile pepper five of which are domesticated.

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss